Extra Creamy Scalloped Potatoes with Nutmeg
Tender potato slices layered with a silky béchamel sauce made from butter, flour, and whole milk, seasoned with nutmeg and topped with Parmesan cheese. Baked covered then uncovered until golden and bubbling. A classic comfort food side dish with optional broiling for a browned crust.
Ingredients
- 2 ½ lbs yellow potatoes, peeled and sliced thin
- 2 oz butter
- 3 cups whole milk, divided
- ½ cup all-purpose flourcornstarch0.75:1gluten-freegluten-free
thickens differently, less cooking time needed
- ½ teaspoon ground nutmeg(optional)
- salt
- pepper
- 1 oz grated Parmesan cheese
- fresh parsley, chopped, for decoration
Instructions
- 1
Preheat oven to 400°F.
- 2
Wash, peel, and cut potatoes into thin slices of uniform thickness using a mandoline or food processor if available.
- 3
In a medium saucepan, melt butter with half cup of milk.
- 4
Mix in flour and whisk until smooth.
- 5
Cook for a couple of minutes.
- 6
Gradually stir in remaining milk while whisking until smooth.
- 7
Cook the white sauce until bubbly and thickened, about 5 minutes, stirring occasionally.
- 8
Season sauce with salt and nutmeg.
- 9
Grease a 10.5-inch round quiche pan or 2-quart baking dish.
- 10
Spread a layer of potato slices on the bottom.
- 11
Season with salt and pepper, then top with some sauce.
- 12
Repeat layering two more times with potatoes and sauce.
- 13
Sprinkle Parmesan cheese on top.
- 14
Cover with aluminum foil and bake at 400°F for 30 minutes.
- 15
Uncover and bake for an additional 30 minutes or until potatoes are tender.
- 16
If desired, broil on high for one minute until nicely browned.
- 17
Let stand 5 to 10 minutes before serving.
- 18
Sprinkle with chopped parsley and serve.
Tips
Use a mandoline or food processor to ensure uniform potato slice thickness for even cooking.
Warm the remaining milk before adding to the roux to help prevent lumps.
Let the baked dish rest before serving so the sauce sets and portions hold together better.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.
Assemble the dish (potatoes and sauce layered in pan) up to 4 hours before baking. Cover and refrigerate, then bake as directed, adding a few extra minutes to cooking time.
Serve hot as a side dish with roasted meats or poultry. The 5-10 minute resting period allows the sauce to set for cleaner plating.
Common Mistakes
Do not skip whisking the milk in gradually to avoid lumps in the sauce.
Do not use cold milk when adding to the roux, as it can cause lumping.
Do not skip the resting period before serving, or the dish may be too soft to portion.